Delectable Scottish Stuffed Cauliflower Steaks with Cheesy Leek Sauce: A Vegetarian Delight!
This vegetarian Scottish stuffed cauliflower steak recipe combines tender cauliflower with a blend of sautéed seasonal vegetables and creamy cheesy leek sauce. The dish is both nutritious and satisfying, making it perfect for those seeking hearty vegetarian options.
Allergens
Gluten, Dairy
Ingredients
- 1 large cauliflower head
- 2 tbsp olive oil
- Salt and pepper to taste
- 4 cups mixed seasonal vegetables (e.g., mushrooms, bell peppers, zucchini)
- 3 leeks, chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1/2 cup grated parmesan cheese
- 1/4 cup breadcrumbs
- 1 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 375°F (190°C).
- Remove the leaves from the cauliflower and cut it into 1 inch thick steaks.
- In a large pan, heat olive oil over medium heat. Add seasonal vegetables and sauté until tender. Season with salt and pepper to taste.
- In another pan, sauté chopped leeks and minced garlic until softened. Stir in the shredded cheddar cheese and grated parmesan cheese, mixing until fully combined.
- Stir breadcrumbs into the cheesy leek mixture to create a thick stuffing.
- Place the sautéed vegetables on top of the cauliflower steaks and then spoon the cheesy leek sauce over the vegetables, pressing down gently to ensure the sauce stays within the steak.
- Season the tops of the stuffed cauliflower steaks with salt and pepper, then place them on a lined baking sheet.
- Bake for 30 35 minutes or until tender and golden brown.
- Garnish with fresh parsley and serve immediately.
Chef’s Insight
To enhance the visual appeal, add contrasting colors by using a variety of seasonal vegetables.
Notes
Serve with a side of mashed potatoes or crusty bread to complete the meal.